Ingredients with Measurements:
- 4 bone-in pork chops (1 inch thick)
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Grill or grill pan
- Small saucepan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a small saucepan, combine the red wine, balsamic vinegar, honey, garlic, thyme, salt, and black pepper. Bring to a boil over medium heat, then reduce the heat and let simmer for 10-15 minutes, or until the glaze has thickened and reduced by half.
3. Brush the pork chops with olive oil and season with additional salt and pepper, if desired.
4. Grill the pork chops for 4-5 minutes per side, or until they reach an internal temperature of 145°F.
5. Brush the glaze onto the pork chops during the last 2-3 minutes of cooking on each side, flipping the chops once to ensure even coverage.
6. Remove the pork chops from the grill and let rest for 5-10 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Internal temperature of pork chops: 145°F
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 4g
Cholesterol: 90mg
Sodium: 360mg
Carbohydrates: 18g
Sugar: 16g
Protein: 31g
Substitutions for ingredients:
- Red wine: cranberry juice or grape juice
- Balsamic vinegar: apple cider vinegar or red wine vinegar
- Honey: maple syrup or agave nectar
- Dried thyme: dried rosemary or dried oregano
Variations:
- Substitute pork chops with chicken breasts or thighs.
- Add a pinch of red pepper flakes to the glaze for a spicy kick.
- Use fresh herbs instead of dried for a brighter flavor.
- Grill some sliced peaches or nectarines alongside the pork chops for a sweet and savory side dish.
Tips and tricks:
- Let the pork chops rest before slicing to allow the juices to redistribute and keep the meat moist.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- If the glaze is too thick, add a splash of water to thin it out.
- Double the glaze recipe if you want extra for dipping or drizzling over the pork chops.
Storage instructions:
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops in the microwave or oven until heated through.
Presentation ideas:
Arrange the pork chops on a platter and drizzle with additional glaze. Garnish with fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, such as thyme or parsley.
Pairings:
- Roasted vegetables, such as Brussels sprouts or carrots.
- Creamy polenta or mashed potatoes.
- Crusty bread or rolls.
Suggested side dishes:
- Grilled peaches or nectarines.
- Roasted sweet potatoes or butternut squash.
- Green salad with a citrus vinaigrette.
Troubleshooting advice:
- If the glaze is too thin, let it simmer for a few more minutes to thicken.
- If the pork chops are sticking to the grill or grill pan, brush them with more oil before cooking.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the pork chops are cooked to the correct temperature.
- Store leftover pork chops in the refrigerator within 2 hours of cooking.
Food history:
Ubriaco is an Italian cheese that is soaked in wine during the aging process. This recipe uses a glaze made with red wine and balsamic vinegar to give the pork chops a similar flavor profile.
Flavor profiles:
Sweet, tangy, savory
Serving suggestions:
Serve the pork chops with a side of roasted vegetables and a glass of red wine.
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